The 40-bar crate I just purchased from Chocosphere is the 2002 vintage. I didn't realize that it is no longer available. So, I will have a supply if anyone wants some....?

bobvilax2000

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October 13, 2003 - 5:53 pm

So what's the deal with these Valrhona bars? I didn't realize, either, that the Ampamakia will be gone, so I put off buying a bar. Are they made with extremly rare beans or something? I'm not sure how much I would like it since I find most bars I've had below 70% somewhat sweet. I'll have to try it, though.

Martin Christy

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October 13, 2003 - 6:03 pm

The 2002 is just the first years vintage. Next year will be the 2003. I was just saying that all OUR Ampamakia is gone now. The Chuao and the Gran Couva have been running for some years now, but I know last year that when we went to order the Gran Couva all the UK supply had been assigned already.

Well, chocolate from Madagascar naturally has that citrus bitterness; that's typically the nature of Trintarios beans. Guanaja was surprisingly less fruity than I expected, which imo, is a good thing. I still have to try Ampamakia; I'm debating whether I should order it through http://www.chocosphere.com, along with Gran Couva and Chuao or just get a five-bar bundle. Bob, if you want a lower percentage chocolate that's not too sweet, try Cluizel's Ilha Toma. It has a milky sensation, but it isn't sweet at all. Flavors of vanilla malt dominate, and it's actually quite strong for its lower cocoa content.

bobvilax2000

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October 13, 2003 - 8:17 pm

Ah, so the chocolate is just dated for the year's crop that it comes from. The recipe remains the same year after year, then. That's a relief.

Vanilla malt, huh? From my experiences so far, malty bars are lower on my list of chocolate. They're good sometimes, but not everyday. I'll try it, though. My store has been kind of skimpy with Cluizel, though, so hopefully a new shipment wil come soon.

Hans-Peter Rot

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October 13, 2003 - 9:52 pm

Not only is the Ampamakia dated, but so are the Chuao and Gran Couva bars. Valrhona is treating them like wines, and each year should taste different, just like a wine.